Cider Pork Tenderloin with Vegetables

Yesterday the prospect of making a pork tenderloin for me and the kids was a little depressing; we'd maybe eat a couple of slices. So I invited my parents to have dinner; that snowballed into my brother, his wife and their baby joining us. I threw a few extra potatoes and carrots in the skillet and cooked both tenderloins that came in the package and we still had lots of leftovers. (Tonight, fried rice! Unless plans change, which they often do.)

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I thought it was a little bland, which was perfect for the kids, but adults may need some condiments. A good spicy mustard was perfect.

I cut up 1/2 an onion and peeled 5 russet potatoes and cut them in 1 1/2-inch pieces. Mixed them with some sliced baby carrots in a big, deep skillet, then poured in 1 1/2 cups chicken stock and 1/2 cup hard cider. Topped with 2 trimmed pork tenderloins and seasoned with salt, pepper and dried rosemary (I patted the seasoning into the meat but also let some fall into the vegetables). Cook in a 400-degree oven for an hour; the internal temperature of the pork needs to reach 160 degrees to be safe to eat. I sliced the pork and poured some of the cooking liquid over the meat on the serving platter. Served the vegetables on the side.